The wide turquoise sea is gently lapping at the shore. You can feel the heat of the sun on your skin as a light breeze ripples across the sandy beach. In one hand, a rum punch. In the other, that book you've been dying to read for ages.
Sounds pretty good right?
Well, as much as I want to, I can't quite whisk you away to an island paradise. What I can do, however, is provide you with a little bowl of tropical deliciousness that will make you think you're on holiday even while you're slumped in front of the TV watching re-runs of CSI.
And, get this, they're pretty healthy. Thinly-sliced coconut is sprinkled with salt and whatever flavourings you like (I went for paprika for a bit of spice) and then baked in the oven until crisp. Toasty coconut, that ultimate sweet/salty combination, a hint of spice. Pretty perfect in my opinion.
I first had these in Jamaica where your evening cocktail would always be accompanied by a bowl of coconut and plantain chips. It doesn't really get much better than that.
There are probably easier ways to slice your coconut than with a knife but I was being lazy. I also bought some pre-prepared coconut from the supermarket which had already been chopped up into chunks and so I can't offer any de-coconutting advice I'm afraid but here is a helpful website (looking at it, I wish I did have a whole coconut because it involves a hammer. Way cool).
Coconut chips (makes a small bowl)
Paprika (or anything you want really)
1. Preheat the oven to 180oC/350oF. Line a sheet with grease proof paper.
2. Cut your coconut up into thin slices (a millimetre or two in thickness). Lay out your coconut chips on your oven tray and sprinkle with salt and any other flavourings.
3. Bake for 20-30 minutes until golden brown and crispy.